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1
Preheat oven to 200C Line a baking tray with baking paper.
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2
Make basic scroll dough Sift flour into a large bowl.
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3
Add butter.
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4
Using your fingertips, rub flour into butter until mixture resembles fine breadcrumbs (alternately, combine in food processor then transfer to a large bowl).
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5
Make a well in the centre.
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6
Add milk.
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7
Using a knife, mix together to form soft dough.
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8
Turn dough onto a lightly-floured surface.
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9
Knead lightly until smooth.
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10
Roll out to a 30cm x 40cm rectangle with 1 short end closest to you.
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11
Place chocolate in a small, heatproof, microwave-safe bowl.
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12
Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth.
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13
Spread melted chocolate over dough, leaving a 2cm border along short edge furthest from you.
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14
Sprinkle Cherry Ripe over chocolate.
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15
Starting from short end closest to you, roll up dough like a Swiss roll.
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16
Using a sharp knife, trim ends then cut roll into 9 even slices (see note).
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17
Lay scrolls flat, in 3 rows, on prepared tray, allowing a 2cm space between each.
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18
Bake for 25 minutes or until light golden.
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19
Stand for 5 minutes on tray before gently pulling apart.
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20
Serve warm.
